Ingredients

• 750g - white fish
• 10 - lady's finger
• 1 - brinjal, cut into 4
• 3 - tomatoes, cut into 4
• 1 - coconut (use to extract thick and thin milk)
• 1 - ginger flower (bunga kantan)
• 2 - kaffir lime leaves (daun limau purut)
• 5 tbsp - oil
• Ground spices:
• 15 - shallots
• 12 pieces - garlic
• 10 - dried chillies
• 5 - fresh red chillies
• 1cm - galangal (lengkuas)
• 2 - lemon grass (serai)
• 2cm - fresh turmeric (kunyit basah)
• 21/2 cm - toasted shrimp paste (belacan)
• 2 tbsp - fish curry powder
• Seasoning:
• 4 tbsp - thick tamarind juice
• 1 tbsp - sugar
• salt to taste
• 2-3 tbsp - lime juice

How to Make Spicy Assam fish curry

• Heat oil and saute the ground spices until fragrant.
• Slowly add in the thick coconut milk while frying to get a nice colour.
• Pour in the thin coconut milk and bring it to boil.
• Add ginger flower, kaffir leaves, and lower the fire.
• Simmer until fragrant.
• Add all the vegetables and use medium heat.
• Add in the fish pieces and simmer.
• Add seasoning and mix well.